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Greek Salad With Wine Vinegar

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  Wine vinegar 1⁄4 Cup (4 tbs)
  Anchovy oil 1⁄2 Cup (8 tbs) (Use Olive Oil To Make 1/2 Cup If Less)
  Bay leaf 1
  Garlic 1 Clove (5 gm)
  Oregano 1 Teaspoon
  Romaine head 1
  Iceberg lettuce head 1⁄2
  Endive leaves 4
  Red onions 2 , thinly sliced
  Tomatoes 2 , quartered
  Cucumber 1 , scored, sliced
  Green pepper 1⁄2 , cut into strips
  Radishes 6 , sliced
  Greek olives 10
  Anchovy fillets, 1 Can (10 oz), drained, save oil
  Feta cheese 1⁄2 Pound

Cut garlic in half and spear with toothpick.
Combine vinegar, oils, bay leaf, garlic and, oregano.
Mix well and chill several hours or overnight.
Wash and dry greens.
Combine with remaining vegetables, anchovy fillets and cheese.
Before serving, remove bay leaf and garlic from dressing; shake well and pour over salad.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2201 Calories from Fat 1638

% Daily Value*

Total Fat 181 g279.2%

Saturated Fat 70.8 g354%

Trans Fat 0 g

Cholesterol 887.1 mg295.7%

Sodium 7585.7 mg316.1%

Total Carbohydrates 78 g26.1%

Dietary Fiber 23.6 g94.6%

Sugars 47.6 g

Protein 63 g125.4%

Vitamin A 911.9% Vitamin C 247.1%

Calcium 174.2% Iron 45.5%

*Based on a 2000 Calorie diet

Greek Salad With Wine Vinegar Recipe